But it was Ken Oringer (of Clio restaurant, Boston) who truly took fusion to another level with his Shiso Bubble Tea. His conception was a creative, unforced, and terrifically yummy combination of Japanese and Taiwanese ingredients - shiso-blended green tea floating atop a layer of sweet milk, suspended with tapioca pearls. He served his tea in tall shot glasses with oversized bubble tea straws. (Shiso is that jagged-edged herb that often garnishes a plate of good sushi.)

My take - fusion is worthwhile to the extent that it opens new possibilities for creating innovative and better foods. While I would have liked Joanne's cream puffs just as much filled with traditional whipped cream, and Ming Tsai's soup served with a piece of fresh, crusty bread, my Shiso Bubble Tea experience could not have been re-created in any other way.

(What I really cannot appreciate are dishes like Foie Gras Shiitake Shumai, which I once ordered at Ming Tsai's Blue Ginger. Sure, it's good. Of course it's good. But is it excitingly different from traditional shumai made with pork? Not really. Is the flavor of the foie gras completely transformed by the presence of the mushrooms? No. Is it $16 good? Really can't say...)JOANNE CHANG'S GINGER CREAM-FILLED CREAM PUFFS DIPPED IN CHOCOLATE

7 comments:

as i become older, i'm becoming simpler. or maybe more staunch in my inability to mix flavors. my biggest beef is mixing fruits and savories. i just *can't* have mango with my fish, or chicken, or beef, for that matter.

i honestly will take anything with ginger in it. i had a ginger gimlet the other night, better than the traditional stuff. don't know necessarily if i'd call it "fusion." Just a resounding "improvement." :)

I agree with you bout fusion for fusion sake. Its just trying to different for different sake. It doesnt make you a better cook. A good chef is able to bring out sublime distinct flavours from the ingredients. if its overpowers, it has failed. I recently went to a new opened modern chinese restaurant in singapore. I think the chef has a good idea of what fusion is. i blogged bout it 2 weeks back.